John Pountney's Braised Cavolo Nero with Garlic and Anchovies

Cavolo nero (black cabbage) is easy to grow, tastes wonderful and looks beautiful in the garden. It is a simple variety of cabbage which doesn't form a head, just leaves which you can pick individually. It belongs to the same family as kale. It originates in Tuscany. A great robust accompaniment to braised meat dishes.


Braised cavolo nero with garlic and anchovies.

Serves 6

6 medium heads of cavolo nero
salt and pepper
extra virgin olive oil
2 garlic cloves, peeled and finely sliced,
Approx 12 anchovy fillets (best quality you can find)


Strip the leaf from the stem of the cavolo nero. Wash and blanche in salted boiling water for about three minutes. It is important not to overcook.
Heat the olive oil in a heavy bottomed saucepan. Fry the garlic. When it begins to colour, add the anchovies. Saute till melted. Add the blanched cavolo nero, and season generously.
Cook to blend the the anchovy and garlic with the cavolo nero for about 5 minutes. Remove from the heat and pour over extra virgin olive oil to serve.